Name: Monterey Frittata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 pound firm or extra-firm tofu (drained (NOT silken!)); 2 null green onions (minced); 1 can artichoke hearts (sliced or quartered, drained and rinsed); 1 teaspoon minced garlic; 0.5 null green bell pepper (diced); 10 null button mushrooms (sliced (or mushrooms of choice)); 2 null large roma tomatoes (sliced); null null vegan parmesan (optional); null null black olives (sliced); 0.25 cup nutritional yeast; 1 teaspoon onion powder; 0.125 teaspoon red pepper; 0.5 teaspoon celery salt; 0.5 teaspoon basil; 0.5 teaspoon thyme; 0.5 teaspoon salt; 0.5 teaspoon turmeric; 2 teaspoon cornstarch (OR 2 tbsp instant mashed potato flakes); 1 cup water; 0.25 cup nutritional yeast; 2 tablespoons cornstarch; 1 teaspoon lemon juice; 1 teaspoon salt; 0.25 teaspoon powdered garlic; 0.25 teaspoon dry mustard; 1 tablespoon tahini; 2 tablespoons plant milk (for cheeze sauce)

Instructions

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1

Mash the firm or extra-firm tofu (1 pound) and combine with the seasoning mix, onions (2 green), and artichoke hearts (1 can). Set aside.
2

Heat water (1 tbsp) in a small non-stick saucepan. Add mushrooms (10 button), bell pepper (0.5 green), and minced garlic (1 teaspoon). Cook until the mushrooms (10 button) release their juices. Drain the liquid and add half of the mushroom mixture to the [firm or extra-firm tofu].
3

Heat a large non-stick skillet over medium-high heat. Add the [firm or extra-firm tofu], stir, and cook for about 2 minutes. Then flatten it, pressing it evenly over the entire pan. Cover, reduce the heat to medium-low, and cook for about 10 minutes.
4

While it’s cooking, make your Cheeze Sauce. Blend water (1 cup), nutritional yeast (0.25 cup), cornstarch (2 tablespoons), lemon juice (1 teaspoon), salt (1 teaspoon), powdered garlic (0.25 teaspoon), dry mustard (0.25 teaspoon), and tahini (1 tablespoon) together in a blender (a hand blender can also be used directly in the pan). Pour into a saucepan. Heat it at medium-high, stirring constantly, until it boils and thickens. Add plant milk (2 tablespoons) to make it just pour-able. Keep it warm until ready to use.
5

Once the [firm or extra-firm tofu] is heated through, place the roma tomatoes (2 large) on top, and sprinkle the remaining mushroom mixture over them. (If you’d like, you can add [vegan parmesan] at this point, too.) Drizzle cheeze sauce over the top, using as much or as little as you’d like. (Use about 2/3 of the recipe and reserve the rest for another use.) Sprinkle [black olives] over the cheeze, replace the cover, and cook until the roma tomatoes (2 large) are done (about 5 minutes). Slice carefully, and serve.